Chili Con Carne

Ingredients

For the chili con carne
2 large onions, chopped (about 3 cups)
¼  cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin
3 pounds ground boneless beef chuck, ground coarse in batches in a food processor or by the butcher
¼  cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dried orégano
1 tablespoon dried hot red pepper flakes, or to taste
2 8-ounce cans tomato sauce
1 ¼  cups beef broth
3 tablespoons cider vinegar
a 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped

Cheddar Cheese
Sour Cream for topping

Preparation

1.      In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened.

2.      Add the garlic and the carrots, and cook the mixture, stirring, for 1 minute.

3.      Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink.

4.      Add the chili powder, the cumin, the paprika, the orégano, and the red pepper flakes and cook the mixture, stirring, for 1 minute.

5.      Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender.

6.      Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.